This past Friday we checked out a local brewery for the first time (Prism). Tasted a few that were good, but then mom ordered the Misdemeanor (%5.2 ABV) which was light and hoppy. I ordered the Felony (%10 ABV) --bitter and hoppy. So good I ordered it twice

The food was also very good, so we didn’t order dessert. But the bartender brought us a complimentary dessert: a coffee porter with a shot of vanilla vodka. We were skeptical but it was a perfect finish to the meal. They really should add that drink to their dessert menu.

Tried his over the weekend. Sort of a ‘poor man’s’ Bloody Mary. Actually pretty tasty though, against normal rules, really needs ice, a celery stalk, and some lime on the rim. We added garlic-stuffed olives on a skewer.

Micheladas are a preparation in their own right. Very popular all over Mexico and delicious. Often drunk as a Hangover cure.
I can not speak for the premade kind that you tried but ones made at the Bars and Cafes in Mexico can be really great. Most places have their own recipes and can vary quite a lot.

Presunto, I live about 10 minutes walk from The Kernal’s brewery. They’re quite well known in the UK being one of the first of this wave of craft brewing, but I didn’t realise they were exporting as well, good to see!

They’re quite a mature company now, I think they stick to a core few beers rather than experiment like a lot of the newer craft breweries in the area. My nearest brewery is or was brewing on The Kernal’s old equipment. There’s quite a community of breweries in Bermondsey.

The Kernel is very popular with the craft beer enthusiasts. I drink it whenever I see it on tap. The 2 things I notice are the prices are always higher than most, and there hits and there are misses. Also, a couple of years ago or so they announced they would stop making cask-conditioned beer. Everyone knows they do that for the international market as it’s easier to transport. Cask beer needs a lot more care and skills.

And a big DIPA from Bear Republic. The beer was great. But, I don’t appreciate a lot of yeasty sediment caked in the bottom of bottles. I know it’s fine and supposed to be there it just gets a bit too chunky for my taste so I end up pouring it like wine and leaving the sediment behind.

I don’t know. It’s weird, but it totally worked. I told the bartender I like bitter flavors, but wanted something light. He put a little vodka in a glass of ice, added this, a dash of bitters, and garnished it with a blood orange twist.

Another week of dutch craft beer. The New England IPA by Natte Gijt and Braaf breweries was fantastic and cloudy. I got a litre to take home 2 weeks in a row. I have given up on “west coast IPA”, which tastes like soap (only to me, apparently). New England IPA is a new style to me. It’s not common here yet.

With dinner today. Had it a couple of times years ago when it first came out. Liked it OK then, fast forward to now… not so much. I knew I would feel this way about this beer that’s why I drank it with this meal alongside spicy sauces.